Ingredients & Substitutions
Here I explain the best ingredients for my spinach stuffed salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
Salmon:
Salmon Fillets – I recommend getting a whole fillet and cutting it into strips, so you can control their size. I find it easier to stuff salmon when they are a little wider, compared to my regular baked salmon where I make them fairly narrow. I have some other tips for selecting your salmon in my pan seared salmon post. Olive Oil – I use this to lock in moisture if baking, or for searing in my skillet. Avocado oil also works great. Butter would work if you’re baking it, but don’t recommend it for the more direct heat of the stovetop. Lemon Juice – Adds a zesty brightness. For additional flavor, you could add some lemon zest as well. Sea Salt & Black Pepper – I seasoned these fillets simply with salt and pepper, as the filling is already plenty flavorful. But feel free to add fresh herbs, such as parsley, chives, or dill, or just go the easy route with my Italian seasoning.
Filling:
Spinach – I’ve made this using both fresh spinach and frozen. If you’re using frozen spinach, the only difference is you’ll need less by weight, because it’s more concentrated. Be sure to thaw and drain it before using. (No soggy dinner here!) Olive Oil – For sauteing the spinach. Cream Cheese – This makes up the base of my stuffed salmon filling. Let the cream cheese sit out on the counter to soften to room temperature, so it’s easier to mix. (Though to be honest, I microwave it at half power when I’m in a hurry!) Garlic – Fresh garlic makes the filling pop, but you can still make it work with a teaspoon of jarred minced garlic, or even 1/4 teaspoon of garlic powder in a pinch. Grated Parmesan Cheese – I add this to the filling for a cheesy element. You can also swap or add mozzarella for an even cheesier flavor. Sea Salt & Black Pepper – The amount of salt you need can vary depending on your brand of cream cheese and parmesan, so you can adjust to taste.
How To Cook Stuffed Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Filling Variations
It’s hard for me to pick my favorite stuffed salmon recipe because each way I make it has its own draw. Here are a few of my other ways:
Asparagus – Swap the spinach for asparagus. I’ve made a version with chopped leftover roasted asparagus and just mixed with the other ingredients instead of spinach. But you can also tuck fresh spears in there with melty cheese instead, like I do for my asparagus stuffed chicken. Broccoli – Trade the spinach for broccoli and add cheddar cheese. Check out the filling I have in my broccoli stuffed chicken — it’s perfect for salmon, too. Seafood – My fave way to make it is stuffing salmon with crab meat, but you can also use baked shrimp or even lobster with the same filling ingredients.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3 days. It feels like such a treat for lunch! Reheat: Salmon overcooks easily when you reheat it, so I actually prefer to use my air fryer at 325 degrees F. If you don’t have one, just bake for about 10 minutes instead. Freeze: Frozen stuffed salmon won’t taste as good as fresh, but totally go for it if you won’t eat it in time. Wrap the pieces tightly in plastic wrap, pop in a freezer bag, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
Spinach stuffed salmon makes such a versatile meal! Date night? It’s perfect. Guests at your house? Absolutely. Busy weeknight? Surprisingly yes. Here are my easy sides to serve with it:
Veggies – My quick go-to options are sauteed asparagus (pictured above) or sauteed green beans, because I can make them in the same pan right before (or right after) I cook the stuffed salmon. I also love this dish with roasted delicata squash or acorn squash in the fall. Starches – Add a hearty component to your dinner with rice or air fryer potatoes (the current obsession in my family), or make my lighter cauliflower rice or roasted rutabaga. Salad – Sometimes I just throw together a simple garden salad with lemon vinaigrette for a light and bright side that balances the rich stuffed salmon. For something a little sweet, try my spring mix salad.
More Special Salmon Recipes
Salmon is my favorite fish, so I have plenty of salmon recipes to choose from. Here are some other flavorful ways to make it, beyond just cooking it plain:
Tools I Use For This Recipe
Small Skillet – The high edges on this skillet make it easier to toss and cook spinach evenly without it spilling over the sides. Cast Iron Skillet – I always use this for the stovetop version because it gives my salmon that perfect sear. Nonstick is just not the same! Baking Dish – I slightly prefer this for the baking method over a baking sheet, because it cooks my stuffed salmon more gently, and keeps the filling from running everywhere. Meat Thermometer – I’m picky about salmon doneness, so a meat thermometer helps prevent that dreaded dryness. See my tips on this above!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Oven cooking method: Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish. Bake for 10-15 minutes. For both methods: Cook until the salmon internal temperature reaches 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. I recommend 135-140 degrees F for moist, flaky salmon.
